Cloudy With A Chance Of Meatballs; Gigantic Meatball Meatloaf
  • 1kg beef mince
  • 2 spring onions (or one brown onion), finely chopped
  • ¾ cup tomato sauce
  • ½ cup breadcrumbs
  • 1 tbsp Worcestershire sauce
  • 2 eggs, beaten
  • 2-3 tbsp dried italian herbs (or mixed herbs, or which ever herbs you use with basic meat dishes)
  1. Preheat oven to 180C/ 355F.
  2. In a large bowl, combine all the ingredients by hand until well mixed.
  3. Spray the containers you'll be baking in with oil. I'd even add a long 4-5 cm wide strip of baking paper so it hangs over the edges and runs through the middle. That's the part that loves to stick the most! Split the meat mixture in two, and pat them into the round bowls. This one kilo mix fit the sports ball cake pans perfectly.
  4. Place (if using the ball cake pans) on a baking tray for support (the cake pans come with a little stand so the pans don't roll around) and cook for 50 minutes.
  5. Meanwhile, cook up enough spaghetti for four people to go with it.
  6. Pull the meatloaf out of the oven and let sit for 5-10 minutes, then turn upside down, out of the pans, before piecing the two meatball halfs together. Wear food gloves, it's hot! And don't worry if bits and pieces fall apart. Your meatloaf should be moist, so just squish it back together. I had a whole quarter of mine pull apart, but it just got smooshed back in and it stayed.
  7. Serve on a huge platter to the middle of the table, with the 'meatball' on top of cooked spagetti and topped with tomato sauce. You can use one of the cake pan stands for support on the plate.
Recipe by In Literature at